Frites

The French Flemish take their chips as seriously as the Belgians, but surprisingly follow the Brits in that vinegar is used as a condiment, a custom that would be met with derision in Belgium.

For the perfect Flemish chip, the trick is of course to use fresh cut potatoes and to double fry them, preferably in beef dripping.

For many establishments, where time and space are at a premium, vacuum packed fresh cut raw chips are available direct from local farms, which can be safely stored for several days in the fridge before being fried.

At certain festivals, including the 'FIBA Beer Festival', you can find 'Frites al l'Ancienne' which are fresh cut chips doubled fried with herbs. These are particularly delicious, but not practical for daily frying, as the oil/dripping soon needs changing due to the inclusion of the herbs.